| Prep Time | 10 mins |
| Total Time | 25 mins |
| Serves | 6 |
Ingredients
2 small ripe pears, pureed with the skin on
2 cups wholemeal flour
2 tsp baking powder
½ tsp ground ginger
1 tbsp chia seeds
2 tbsp ground chia seeds
¼ cup desiccated coconut
¼ cup rice malt syrup
2 eggs
⅓ cup chia oil
⅔ cup low fat natural yoghurt
2 cups wholemeal flour
2 tsp baking powder
½ tsp ground ginger
1 tbsp chia seeds
2 tbsp ground chia seeds
¼ cup desiccated coconut
¼ cup rice malt syrup
2 eggs
⅓ cup chia oil
⅔ cup low fat natural yoghurt
Method
Preheat the oven to 180 degrees celsius.
To puree the pears, core and slice 2 very ripe pears and place them in a blender at high speed until smooth.
Combine the dry ingredients together in a bowl and in a separate bowl beat the eggs together with the oil, yoghurt and the pear puree.
Quickly combine the wet ingredients through the dry but don’t overwork the mixture otherwise the muffins will be rubbery.
Line a 6 muffin tray with baking paper and fill with the muffin mixture.
Bake in the oven for 25 minutes.
